Chocolate Covered Nut Truffles


Chocolate Covered Nut Truffles

(Video Tutorial Here)


  • 1 cup pitted dates

  • 1 cup hazelnuts, blanched

  • ½ cup unsweetened, shredded coconut

  • 1 ½ cups semi-sweet chocolate, melted

  • ⅛ tsp fleur de sel


  1. Line a baking sheet with parchment paper.

  2. In a food processor with a blade attachment, mix together the dates, hazelnuts and coconut until it forms a cohesive mixture. Roll into 14 balls and place on baking sheet.

  3. Working one at a time with two forks, dip each ball in chocolate and drain off excess. Top with salt and continue with remaining truffles. Refrigerate until firm.

Ice Cream Cupcakes


Click here for the video tutorial!

Ice Cream Cupcakes


  • 6 sugar cones, roughly broken

  • 1 pint ice cream of choice

  • Bottles of cake icing with different shaped tips

  • Fun cake decorations and candies


  1. In a food processor, blend the ice cream cones until well chopped but not completely powder. Place about 2 tablespoons of the cone mixture in the bottom of each muffin tin.

  2. Distribute the ice cream among the 6 cupcake molds and press down with a spoon or offset spatula to adhere to the cone crumbs. Smooth out with a spoon and freeze for at least 30 minutes.

  3. Remove from the freezer. Using a small rubber spatula, gently lift the ‘cupcake’ out of the tin and place on a serving plate. Using a star tip (or tip of choice) decorate the top of the ‘cupcake’ and have fun with any decorations and candies. Enjoy!

Raindrop Meringues


Check out the video tutorial!

Raindrop Meringues


  • 1 ½ cups sugar

  • 5 egg whites

  • ¼ tsp vanilla extract

  • 4 shades of blue food coloring (can be gel or regular)


  1. Preheat oven to 375ºF. Pour sugar onto a parchment-lined baking sheet, spreading out evenly. Place in oven for 5–7 minutes until the sugar is heated through but not browned.

  2. Pour the egg whites into a stand mixer fitted with a whisk attachment and beat on low, slowly raising the speed to high. Keep going until you’ve reached stiff peaks, meaning you can turn the bowl over without the mixture falling out. Be careful not to over-mix. Stop right when you achieve the stiff peaks.

  3. Remove the sugar from the oven. With the machine on high, slowly add in the sugar a little at a time. Keep whisking once all the sugar is added for an additional 5 minutes or so until you have achieved stiff peaks once again, but this time they should be glossy and smooth.

  4. Decrease oven to 200ºF and line two baking sheets with parchment paper.

  5. Flip your piping bag inside out and, using a paint brush, make 4 stripes from the tip to the opening of the bag using all 4 colors. They should be evenly spaced around the bag. Flip the bag back and fill carefully with meringue mixture, being sure to pack it in fully to avoid any air bubbles. Pipe drops of meringue onto the baking sheet, leaving some space between them. They should be about 2 ½ inches wide with a beautiful peak that resembles a raindrop.

  6. Bake for about 2 hours, until the meringues are crisp and can easily be lifted off the paper. The center should be slightly mallowy, but the exterior should be hard and crunchy. Let cool completely and store in an airtight container.